Spinach, Parmesan and Couscous-Stuffed Poblano Peppers
POINTS® Value | 5
Servings | 6
Preparation Time | 15 min
Cooking Time | 23 min
Level of Difficulty | Moderate
light meals | Our version of chiles rellenos, stuffed poblano peppers, is full of flavor but light on fat and calories.
Ingredients
6 medium green pepper(s), use green poblano peppers
1 serving cooking s
(5 one-second s
s per serving)
4 cup spinach, baby leaves, coarsely chopped
1 medium scallion(s), chopped
1 cup vegetable broth
2/3 cup uncooked couscous, toasted variety
1 cup grated Parmesan cheese, Parmigianno-Reggiano recommended
1/4 tsp table salt
1/4 tsp black pepper
1 1/2 cup marinara sauce
Instructions
Slice tops off peppers; set tops aside. Remove seeds from peppers.
Bring a large pot of water to a boil. Add peppers and cook until tender, about 7 to 10 minutes. Drain well.
Meanwhile, coat a large skillet with cooking s
and set over medium-high heat. Finely chop reserved pepper tops (not including stem) and sauté until tender, about 5 minutes. Add spinach and scallion to pan and sauté until spinach is limp, about 3 minutes.
Add broth to skillet and bring to a boil. Stir in couscous, cover and reduce heat to low. Simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in Parmesan cheese, salt and pepper. (Note: You can find toasted couscous in the ethnic departments of most supermarkets.)
Spoon couscous mixture into peppers. Arrange peppers in a small microwave-safe baking dish and top with marinara sauce. Loosely cover dish with a microwave-safe cover or plastic wrap. Microwave on high for 2 minutes or until hot. Alternatively, you can bake peppers in a preheated 350°F oven for 15 minutes. Yields 1 stuffed pepper per serving.
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